At the show, we have got a cap on how many chefs per property can enter each class,” he continued.
“But apart from that, the competitor limit is really dictated by space and logistics, and by the show’s opening hours.
“Certainly it can be better for the overall quality of a competition if someone sends one chef along, who they feel confident will do well and bring home a medal, than sending the whole team regardless of their standard, then chastising them for not winning gold,” continued Cuthbert.
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“But the standard we see among competitors at the Salon is really down to the operations that submit them.”
Considering other ways to drive competition standards, Dubai World Trade Centre executive sous chef Raimund Haemmerle — who praised the event for the opportunity it afforded young chefs in the region to learn and progress — did note that when the Salon started out and was held every two years, there was “really time for chefs to focus and to train”. “Every year is a lot of pressure,” he admitted.
But ECG’s Cuthbert explained: “Being annual means we are able to stay abreast of industry trends — and on top of that, the interest we see each year from all the entrants shows that the demand is there.”
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